Chana Dal Halwa with Cardamom and Saffron

Place the chana dal in a large bowl, cover generously with water, and soak overnight. Drain well, then transfer the dal to a large saucepan with the milk. Bring to a boil, reduce the heat to medium-low, and simmer for 25-30 minutes, stirring often, until the dal is tender and the milk has been absorbed.

Let the cooked dal cool for 20-30 minutes, until it is no longer hot. Transfer it to a food processor and blend to a smooth, thick paste, adding 1-2 tbsp water only if needed to help the blades move.

Warm the ghee in a heavy saucepan over low-medium heat. Add the lightly crushed cardamom pods and cloves, and cook for 20-30 seconds, just until fragrant.

Add the dal paste to the pan. Cook for about 15 minutes, stirring constantly and scraping the base of the pan, until the mixture smells nutty, thickens, and turns a light golden brown.

In a separate small saucepan, combine the sugar and 100 ml water. Heat over medium heat for 10-12 minutes, stirring until dissolved, then simmer until the syrup reaches 104°C/219°F or looks lightly thickened and glossy.